Mutton with Sorrel Leaves Recipe – Authentic Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Mutton With Sorrel Leaves Recipe – Authentic Indian Gravy

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Mutton with Sorrel Leaves. It’s a dish my grandmother used to make, and the tangy, slightly sour flavour of the sorrel leaves just takes the mutton to another level. It’s a taste of home, and I’m so excited to share it with you. This isn’t just a recipe; it’s a little piece of my family’s culinary heritage.

Why You’ll Love This Recipe

This Mutton with Sorrel Leaves isn’t your everyday mutton curry. The star of the show, the sorrel leaves (also known as chukha in some regions), bring a unique tartness that beautifully balances the richness of the mutton. It’s a flavour combination you won’t soon forget! Plus, it’s surprisingly easy to make, even if it feels a little different from your usual Indian cooking.

Ingredients

Here’s what you’ll need to create this delicious dish:

• 1 kg mutton, cut into medium-sized pieces
• 2 cups fresh red sorrel leaves (chukha)
• 4 onions, chopped
• 2-4 green chillies, slit (adjust to your spice preference!)
• 1 tbsp coriander powder (15ml)
• 1 tsp cumin powder (5ml)
• 1 ½ tbsp oil (22ml)
• 1 cup curd (240ml)
• 1 ½ tbsp ginger garlic paste (22ml)
• ¼ tsp turmeric powder (1ml)
• 1 tsp salt (5ml)
• 1 tbsp red chilli powder (15ml)
• 1 lemon juice (from 1 lemon)
• 5-6 cloves
• 1 ½ inch cinnamon stick
• 2 cardamoms
• 2 star anise
• 1 tbsp poppy seed powder (15ml)

Ingredient Notes

Let’s talk ingredients! The sorrel leaves are the key here. They have a lovely lemony, slightly sour flavour. You can usually find them at Indian grocery stores, or even farmers’ markets depending on where you are. If you can’t find fresh sorrel, I’ll cover substitutions in the FAQs.

I prefer using goat meat for this recipe – it has a wonderful flavour that really shines. But lamb works beautifully too! Feel free to use your favourite cut, but shoulder or leg are great choices as they become wonderfully tender during the slow cooking process.

Spice levels are always a personal thing. I like a good kick, so I usually go for 3-4 green chillies. But if you’re sensitive to heat, start with one or two. Also, regional variations exist – some families add a pinch of kala jeera (black cumin seeds) for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the mutton. In a large bowl, combine the mutton pieces with curd, salt, turmeric powder, red chilli powder, ginger garlic paste, and lemon juice. Give it a good mix, ensuring all the pieces are well coated. Let this rest for at least 30 minutes – longer is even better!
2. Now, pressure cook the marinated mutton until it’s about halfway cooked. This usually takes around 3-4 whistles. Don’t overcook it at this stage, as it will continue to cook in the gravy.
3. While the mutton is pressure cooking, let’s make the garam masala. Dry roast the cloves, cinnamon, cardamom, star anise, and poppy seeds in a pan until fragrant. Then, grind them into a fine powder. The aroma is incredible!
4. Heat the oil in a large, heavy-bottomed pan. Add the chopped onions and slit green chillies and sauté until the onions are translucent and lightly golden.
5. Add the sautéed onions to the partially cooked mutton. Mix in the coriander powder, cumin powder, and that beautiful garam masala powder we just made.
6. Pour in about a cup of water (240ml) and adjust the salt to taste. Bring it to a simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes.
7. Now for the magic! Roughly tear the sorrel leaves and add them to the mutton. Cover the pan again and cook until the meat is tender and the leaves have blended into the gravy, creating a lovely, slightly thickened consistency. This usually takes another 10-15 minutes.

Expert Tips

• Don’t skip the marination! It really helps tenderize the mutton and infuse it with flavour.
• Low and slow is the key to tender mutton. Be patient and let it simmer gently.
• Taste as you go and adjust the seasoning to your liking.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to reduce it.

Variations

• Vegan Adaptation: Swap the mutton for jackfruit or mushrooms for a delicious plant-based version.
• Spice Level Adjustments: Reduce the number of green chillies or the amount of red chilli powder for a milder flavour. Add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This dish is often made during special occasions like Eid or Bakrid. My aunt always adds a handful of fried onions on top for a festive touch.

Serving Suggestions

Serve this Mutton with Sorrel Leaves hot, with a side of fluffy steamed rice or warm rotis. A simple raita (yogurt dip) complements the flavours beautifully. It’s also fantastic with a side of sliced onions and a squeeze of lemon juice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

• What is Sorrel/Chukha and where can I find it? Sorrel, or chukha, is a leafy green with a tart, lemony flavour. You can find it at Indian grocery stores or farmers’ markets.
• Can I use dried Sorrel leaves? While fresh is best, you can use dried sorrel leaves in a pinch. Use about half the amount as you would fresh, and soak them in warm water for 15-20 minutes before adding them to the curry.
• What cut of mutton is best for this recipe? Shoulder or leg of mutton work well as they become tender with slow cooking.
• How do I adjust the spice level? Adjust the number of green chillies and the amount of red chilli powder to your preference.
• Can this be made in an Instant Pot? Absolutely! Pressure cook the mutton for about 20-25 minutes on high pressure, then follow the remaining steps using the sauté function.